Butterfinger Cake
Serving Size : 16
Preparation Method
1 angel food cake -- crumbled
1 stick butter
4 egg yolks
2 cups confectioner's sugar
1 teaspoon vanilla
1 16 oz. tub Cool Whip
8 large Butterfinger candy bars
Two or more hours ahead, freeze candy bars in wrappers. Crush bars (while
still in wrappers) using a rolling pin. Cream butter, egg yolks, sugar and
vanilla and add Cool Whip. Layer 9x13 inch pan with 1/2 angel food cake; next
layer 1/2 creamed mixture; next layer 1/2 Butterfingers. Repeat and serve.
Enjoy.
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